Crispy Potato and Goat Cheese Terrine

With Baby Arugula & Smoked Mushrooms

Serves 4

Although the word “terrine” is used loosely here, it still describes how thin and crisp slices of pan-fried potatoes are layered with creamy whipped goat cheese and chives and then are served with smoked mushrooms and arugula. With the addition of a few pieces of protein, this fall-inspired, knife-and-fork-style appetizer could constitute a meal.


  • 1/3 cup Clarified Butter
  • 2 Russet Potatoes, extra-large, peeled, thinly sliced
  • To Taste: Kosher or Sea Salt
  • To Taste: Black Pepper, freshly ground
  • 12 oz. Goat Cheese, Chevre, plain
  • 1 tsp. Chives, fresh, minced
  • To Taste: Kosher or Sea Salt
  • To Taste: Black Pepper, freshly ground
  • 2 Tbsp. Olive Oil
  • 5 cups Mushrooms, assorted, cut bite-size
  • 1 Shallot, minced
  • 4 Garlic Cloves, minced
  • To Taste: Kosher or Sea Salt
  • To taste: Black Pepper, freshly ground
  • 1 Tbsp. Chives, minced
  • As Needed: Smoking Chips
  • 6 cups Baby Arugula
  • 2 tsp. Lemon, fresh, juice of
  • 3 tsp. Argon Oil (available at many gourmet stores)
  • To Taste: Kosher or Sea Salt
  • To Taste: Black Pepper, freshly ground


  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with tin foil. Brush the foil with a thin layer of clarified butter. Working quickly to prevent browning, slice potatoes 1/8-inch thick using an electric slicer, Mandoline slicer or a super-sharp knife. Lay the slices onto the clarified butter. Brush with a thin layer of clarified butter and sprinkle with a touch of salt and pepper. Top with a layer of tin foil and top with another baking sheet. You may need two baking sheets in order to do this in a single layer. Bake for 10-15 minutes until just tender. Remove from the oven and cool.
  3. In a medium mixing bowl, whisk or stir together the goat cheese, chives, salt and pepper. Cover and refrigerate until ready to serve.
  4. To prepare the mushrooms: Add the oil to a large sauté pan and heat through (medium-high heat). Add the mushrooms and cook until they are beginning to brown. Flip or stir and continue to cook until they are golden in color and tender. Add the garlic and shallots and toss well. Continue to cook for two minutes. Season with salt and pepper and fold in the chives. Smoke the mushroom mixture in any number of ways: with a smoking gun, indirectly in a grill using smoking chips, or in a water smoker.
  5. To finish: preheat a large, non-stick pan over medium-high heat. Add clarified butter and heat through. Gently lay in the pre-cooked and cooled potato slices and fry until lightly golden and crisp. Transfer to a paper towel-lined platter and repeat with the remaining slices.
  6. To serve: using a small piping bag, pipe a little goat cheese onto 4 of the crispy potato slices, and divide them among 4 plates. Top each with another slice of potato and then pipe on more cheese. Top with another layer of potato and repeat the process one more time (if you have enough slices).
  7. In a medium mixing bowl, toss the arugula with the lemon, argon oil, salt and pepper. Scatter the greens around the terrines. Spoon in the mushrooms.

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